breakfastsnack
Methi Thepla with Spiced Curd
Gujarati-style fenugreek flatbreads made with whole wheat and besan. Naturally bitter-sweet from methi, paired with probiotic-rich spiced yogurt.
Prep 15 mins
Cook 15 mins
Serves 4
GI: Low (48-52)
Ingredients
0 / 12 checked
NUTRITION PER SERVING
Calories
175 kcal
Protein
6g
Carbs
24g
Fiber
4g
Fat
6g
YOUR SHOPPING LIST (12)
- • 1 cup whole wheat flour
- • 1/4 cup besan (gram flour)
- • 1 cup fresh methi (fenugreek) leaves, finely chopped (or 3 tbsp kasuri methi)
- • 1 tsp ginger-green chili paste
- • 1/2 tsp turmeric
- • 1/2 tsp ajwain (carom seeds)
- • 1/2 tsp sesame seeds (optional)
- • 2 tbsp curd (yogurt)
- • 1 tbsp oil + more for cooking
- • Salt to taste
- • Warm water as needed
- • For spiced curd: 1 cup curd, 1/4 tsp roasted cumin, pinch of black salt, chopped coriander
Step-by-step Instructions
- 1Mix wheat flour, besan, chopped methi, ginger-chili paste, turmeric, ajwain, sesame, salt, curd, and 1 tbsp oil in a bowl.
- 2Knead into a soft dough using minimal warm water. The methi releases water, so go easy. Rest dough 10 mins.
- 3Divide into 8 balls. Roll each into thin circles (use dry flour for dusting).
- 4Cook on hot tawa: first dry, then apply few drops oil on both sides until golden brown spots appear. Stack and keep covered.
- 5For spiced curd: whisk curd smooth, add cumin, black salt, coriander. Chill until serving.
- 6Serve theplas warm or at room temp with a generous bowl of spiced curd. Also great with pickle (no sugar) or green chutney.
DR. MEERA’S TIP
Fresh methi is best but kasuri methi works well too (soak in warm water 5 mins first). Thepla stay soft for 2-3 days — perfect for travel or lunch boxes. Make a double batch and freeze cooked theplas between parchment.
Blood sugar note: Fenugreek (methi) seeds and leaves have been shown in studies to lower fasting blood sugar and improve insulin sensitivity. These theplas are a smart breakfast or mid-morning snack.